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Potassium Sorbate, 8 oz.

Potassium Sorbate, 8 oz.


 
Our Price: $7.89

Product Code: 11-1036
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Description
 
Used for inhibiting mold and yeast growth on the surface of sausages during Dry Curing. Unless strict hygienic procedures are followed and a lab created, beneficial mold (such as Mold 600) is applied to the surface to dry curing sausage, there will be lingering doubt whether the wild flora that is speckling sausage is beneficial or safe. Using a clean cloth with vinegar/water solution for wiping mold away is often only a temporary fix, with mold re-emerging later. Potassium Sorbate will consistently inhibit mold growth. Dilute 1 oz sorbate per 10 oz of water and spray thoroughly or dip sausages in solution prior to hanging. Does not effect flavor of finished product.

Net Wt. 8 oz.
Using Potassium Sorbate for Salami

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Average Rating: Average Rating: 4 of 5 4 of 5 Total Reviews: 7 Write a review »

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5 of 5 August 21, 2020
Reviewer: Matias Zubiri from Miami, FL United States  


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5 of 5 August 5, 2020
Reviewer: Sebastian Cardona from KENNESAW, GA United States  


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5 of 5 January 22, 2020
Reviewer: Louis Delafano from Medford, MA United States  


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  0 of 0 people found the following review helpful:
 
4 of 5 Product OK, shipping sucked...one week to ship out November 30, 2019
Reviewer: Eduardo Montagna from Cleveland, TN United States  


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1 of 5 Does not work April 28, 2019
Reviewer: bryan swanson from Waterford, CT United States  
Mixed according to instructions and sprayed on meat after hanging, had mold growth as if I never applied it at all. Full coverage mold growth  too. Rinsed off salamis and reapplied a fresh mix and mold came back in another 3 days.

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